Polyphenolic Profiling of Croatian Propolis and Wine

Marica Medić-Šarić¹*, Mirza Bojić¹, Vesna Rastija² and Josipa Cvek<sup>3

1</sup>Department of Medicinal Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, HR-10000 Zagreb, Croatia
²Department of Chemistry, Faculty of Agriculture, J. J. Strossmayer University of Osijek, Kralja Petra Svačića 1d, HR-31000 Osijek, Croatia
³Agency for Medicinal Products and Devices of Croatia, Ksaverska cesta 4, HR-10000 Zagreb, Croatia

Article history:
Received August 16, 2012
Accepted November 21, 2012

Key words:
flavonoids, propolis, wine, geographical traceability

Summary:
Polyphenols are ubiquitous natural compounds that show chemopreventive, cytostatic, immunomodulatory, bacteriostatic/bactericidal, antifungal, anti-inflammatory, antioxidant and many other pharmacological activities. Propolis, wine and many medicinal plants used in everyday life as functional food present rich sources of polyphenols. In this paper we focus on their production, chemical analysis (spectrophotometry, HPLC, HPTLC, GC/MS, etc.) of flavonoids and phenolic acids, all of which enable authentication and geographical traceability of propolis and wine. This represents the basis for quality control and regulatory framework for any dietary supplement claiming to have beneficial health effectiveness.

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